I love eclairs. That sweet, flaky pastry stuffed to the brim with smooth cream and topped with silky chocolate - what's not to like! I wanted to try to put all those flavors into a cake and I think I was successful in pulling it off. The cake itself is made with only 4 ingredients, but turns into a delightfully moist (I know, I wouldn't use that word if it wasn't true) and delectably wonderful bite. The filling is just as simple but is a nice cool and creamy contrast to the cake and the topping is just and quick chocolate ganache that can be whipped up quite quickly.
Servings: 8-10
Prep Time: 10 min
Total Time: 1 hr 15 min (+1 hr resting)
INGREDIENTS:
For the Cake...
1 box vanilla cake mix
1 box instant vanilla pudding
16 oz sour cream
1 egg
For the Filling...
2 boxes instant vanilla pudding mix
3 cups cold half & half
For the Topping...
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
DIRECTIONS:
Preheat oven to 325 degrees F and grease a bundt pan.
Mix all ingredients for the cake - the consistancy will be almost like playdough. Transfer the mixture to the prepared bundt pan and bake for 40 minutes. Allow to cool in the pan for 15 minutes before transferring to a serving dish.
For the filling, mix all ingredients until thickened and smooth. Cut the bundt cake in half horizontally and remove the top. Cut a small trench about an inch deep into the bottom half for the filling to sit in. Spread the filling evenly on top of the bottom half of the bundt. Place the top half of the bundt over the filling.
In a small pot, heat the heavy cream over medium heat until it just starts to bubble. Remove from heat and pour the cream into a bowl over the chocolate chips and allow to sit for 5 minutes. Stir until the cream and chocolate has mixed completely and allow to sit for another 5 minutes before drizzling the topping over the bundt.
Refrigerate the cake for at least one hour before slicing and serving.
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